"Nextover" Chicken Tacos with Quick Refried Beans
A delicious and efficient taco recipe using leftover chicken thighs, paired with homemade refried black beans, fresh avocado, and tomatillo salsa. Perfect for transforming yesterday's chicken into today's Mexican-inspired feast.
Ingredients
- •4 pieces cooked chicken thighs
- •1 cup tomatillo salsa
- •2 tablespoons vegetable oil
- •1 clove garlic
- •1¼ cups black beans
- •¼ tsp kosher salt
- •4 pieces corn tortillas
- •1 whole avocado
- •½ cup cabbage slaw
- •¼ cup cilantro
- •1 lime lime wedges
- •1 bottle hot sauce
Cooking Instructions
- 1.
Pull meat from chicken; discard skin. Warm chicken and salsa in a large skillet over medium-low heat until heated through.
5 min
- 2.
Meanwhile, heat oil in a medium skillet over medium. Cook garlic, stirring occasionally, until softened, about 1 minute. Add beans, salt, and 1/2 cup water and cook, stirring and crushing beans with the back of a large spoon, until warmed through and creamy, about 3 minutes. Let sit until ready to use.
5 min
- 3.
Working one at a time, warm tortillas with tongs directly over a gas burner, turning often, until lightly charred and puffed in spots, about 1 minute per side. (Alternatively, wrap tortillas in foil and heat in a 350°F oven until warmed through, or wrap in damp paper towels and microwave in 20-second bursts until warm.) Transfer to a plate and cover with a kitchen towel to keep warm.
8 min
- 4.
Fill tortillas with chicken and top with avocado, slaw, and cilantro. Serve with lime wedges, hot sauce, and refried beans alongside.
5 min
